Spicy Avocado Sauce Recipes
SPICY AVOCADO SAUCE
A fresh and delicious sauce. Perfect with Mexican flautas, fried tacos, or plain corn chips.
Provided by gem
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 10m
Yield 6
Number Of Ingredients 5
Steps:
- Blend the tomatillos, serrano chile peppers, and cilantro in a blender until smooth. Add 1 avocado quarter and continue blending until the avocado is fully incorporated into the mixture; repeat with each piece of avocado. Season with salt; continue processing until smooth. Serve immediately.
Nutrition Facts : Calories 64.2 calories, Carbohydrate 4.8 g, Fat 5.2 g, Fiber 2.9 g, Protein 1 g, SaturatedFat 0.8 g, Sodium 3.5 mg, Sugar 1.5 g
CRAB CAKES WITH SPICY AVOCADO SAUCE
Steps:
- Put oven rack in middle position and preheat oven to 400°F. Line a baking sheet with foil.
- Make sauce:
- Pulse avocado with mayonnaise, lime juice, salt, sugar, and one fourth of chile in a food processor until chile is finely chopped. Add milk and purée until smooth. Add more chile if desired, processing until smooth. Transfer sauce to a bowl and chill, covered.
- Make crab cakes:
- Stir together crabmeat, mayonnaise, chives, lemon juice, mustard, pepper, and 1 tablespoon panko in a large bowl until blended well, then chill, covered.
- Melt butter in a medium nonstick skillet over moderate heat, then cook garlic, stirring, until golden and fragrant, about 2 minutes. Add herbes de Provence, salt, and remaining 7 tablespoons panko and cook, stirring, until golden brown, about 6 minutes. Transfer crumbs to a plate to cool. Discard garlic.
- Divide crabmeat mixture into 4 mounds on a sheet of wax paper. Form 1 mound into a patty, then carefully turn patty in crumb mixture to coat top and bottom. Transfer to a baking sheet and repeat with remaining 3 mounds, then sprinkle remaining crumbs on top of crab cakes. Bake until heated through, about 15 minutes. Serve crab cakes with sauce.
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